Yield: 1 Servings
Measure | Ingredient |
---|---|
\N \N | Formatted for MM by |
2 tablespoons | Fresh cilantro leaves -- |
\N \N | Chpd |
\N \N | Diane crhn32b |
\N \N | Or use coriander |
2 cups | Fresh chopped tomatoes -- 1 |
\N \N | Lb |
\N \N | Limes -- juice only |
3 \N | Inch jalapeno pepper -- |
\N \N | Chpd |
¼ teaspoon | Salt |
¼ medium | Onion -- chopped |
1 teaspoon | Corn oil |
20 millilitres | Garlic -- chopped |
\N \N | 1/3 CUP SERVING----- |
\N \N | *Calories |
\N \N | *gm fiber |
\N \N | *gm protein |
\N \N | *mg sodium |
\N \N | *gm total fat |
\N \N | *mg calcium |
\N \N | *gm carbo |
\N \N | EXCHANGES----- |
\N \N | *Fat |
\N \N | *Vegetable |
In a bowl combine the tomatoes, jalapeno pepper, onion, garlic, and cilantro. Add the lime juice, salt, and oil, mix well.
YIELD: Makes 2½ cups SOURCE: The N/S Flavor Set-Point Weight-Loss Cookbk
Recipe By :
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